Chile Rellenos Casserole

[Guest guest]

Chile Rellenos Casserole

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Serving size: 6.

 

Note: if you don't like even mild chiles, then I wouldn't recommend

making this recipe. :-)

 

 

1 cup evaporated milk

3 eggs

1/3 cup all-purpose flour

1 & 1/2 cups shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

3 4-ounce cans whole green chilies

1 8-ounce can tomato sauce

 

 

1) In bowl, beat milk, eggs and flour until smooth.

2) Mix cheeses together, reserving 1/2 cup of mixture and setting it

aside.

3) Grease an 11x7x2-inch baking dish.

4) Drain, rinse, and cut open the chilies; seed them and make sure that

they are cut open such that they will lay perfectly flat in the

baking dish.

5) Arrange half of the chilies in the dish, spread out and " flattened " .

6) Sprinkle first layer of chilies with half of the cheese.

7) Pour half of the milk mixture over the top of that.

8) Repeat the layers: last of chilies, remaining cheese and finally the

last of the milk mixture.

9) Pour the tomato sauce over the top, and then bake the casserole in a

350-degree oven for 30 to 35 minutes or just until set and has lots

of golden brown around the edges.

 

When the casserole is taken out of the oven, sprinkle it with the reserved

1/2 cup of cheese, and let the casserole stand for 5 minutes before serving.